CN1954692A - Producing method of savoury thick chilli meat sauce - Google Patents
Producing method of savoury thick chilli meat sauce Download PDFInfo
- Publication number
- CN1954692A CN1954692A CNA2005100156523A CN200510015652A CN1954692A CN 1954692 A CN1954692 A CN 1954692A CN A2005100156523 A CNA2005100156523 A CN A2005100156523A CN 200510015652 A CN200510015652 A CN 200510015652A CN 1954692 A CN1954692 A CN 1954692A
- Authority
- CN
- China
- Prior art keywords
- grams
- sauce
- meat
- stir
- soy sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A method for preparing the fragrant and hot meat paste includes such steps as providing meat blocks and seasonings, frying perfume, adding meat blocks and seasonings, parching, adding flavouring, and boiling. Its advantages are delicious taste and less loss of nutrients.
Description
(1) technical field:
The present invention relates to the production method of a kind of production method of seasoning leisure food, particularly savoury thick chilli meat sauce.
(2) background technology:
Meat pulp is a kind of traditional seasoning leisure food, in China long history is arranged.Meat pulp is easy to carry, and is tasty.Present allegro the time in, especially be subjected to people's favor.But at present to exist in this manufacturing process nutrition to destroy bigger for traditional meat pulp, makes the back and be difficult for shortcomings such as storage.This product is innovated on manufacture craft, makes the meat pulp of making keep the nutritional labeling of sauced meat and batching thereof, and just to carry and to store.
(3) summary of the invention:
The objective of the invention is to design a kind of meat pulp preparation method, it can make the nutrition arrangement equilibrium, and the batching nutritional labeling is extracted fully, and manufactured goods are easy to store.
Technical scheme of the present invention: a kind of preparation method of meat pulp, it is characterized in that it being to be made of following steps: (1) prepares cube meat 500 grams (kind of meat is fixed by taste) sweet fermented flour sauce 50 grams, yellow bean sauce 25 grams, rib paste 50 grams, oyster sauce 50 grams, light soy sauce 100 grams, dark soy sauce 10 grams, thirteen spice 10 grams, each is an amount of for ginger, shallot, refined salt, chickens' extract, mushroom essence, salad oil, 2000 milliliters of bright soup; (2) frying pan places on the stove fire, injects salad oil, burns heat.Drop into ginger, shallot (all clapping broken), and quick-fried perfume (or spice); (3) pour cube meat, sweet fermented flour sauce, yellow bean sauce, rib paste, oyster sauce, thirteen spice into, the fragrance that stir-fries, with the cooking methods of " stir-frying before stewing ", i.e. ceaselessly stir-fry on very hot oven, stir-fry is to the little Huang of raw material and do not have moisture; (4) mix bright soup, call in flavorings such as light soy sauce, dark soy sauce, rock sugar, refined salt, chickens' extract, mushroom essence, boil; (5) treating that soup juice oven dry back is contained gets manufactured goods.
Above-mentioned said cube meat can be selected the fresh meat of pig, ox, sheep for use.
Superiority of the present invention: 1, meat pulp has been taked advanced technology and technology in the process of making, and the meat pulp major ingredient that makes and the nutrition of auxiliary material are able to complete preservation; 2, not to protein in the meat and the in addition too much destruction of fat; 3, the technology of Zhi Zuoing is simple, the manufactured goods delicious flavour, and nutrition is easy to absorb; 4, store method is simple, and of long duration, and is not perishable.
(4) specific embodiment:
Embodiment: a kind of preparation method of meat pulp, it is characterized in that it being to constitute: (1), preparation cube meat 500 grams (kind of meat is fixed by taste) sweet fermented flour sauce 50 grams by following steps, yellow bean sauce 25 grams, rib paste 50 grams, oyster sauce 50 grams, light soy sauce 100 grams, dark soy sauce 10 grams, thirteen spice 10 grams, each is an amount of for ginger, shallot, refined salt, chickens' extract, mushroom essence, salad oil, 2000 milliliters of bright soup; (2), frying pan places on the stove fire injection salad oil, burning heat, input ginger, shallot (all clap and break), and quick-fried perfume (or spice); (3), pour cube meat, sweet fermented flour sauce, yellow bean sauce, rib paste, oyster sauce, thirteen spice into, the fragrance that stir-fries, the cooking methods of usefulness " stir-frying before stewing ".I.e. ceaselessly stir-fry on very hot oven, stir-fry is to the little Huang of raw material and do not have moisture; (4), mix bright soup, call in flavorings such as light soy sauce, dark soy sauce, rock sugar, refined salt, chickens' extract, mushroom essence, boil; (5), treating that soup juice oven dry back is contained gets manufactured goods.
Claims (2)
1, a kind of preparation method of meat pulp, it is characterized in that it being to be made of following steps: (1) prepares cube meat 500 grams, sweet fermented flour sauce 50 grams, yellow bean sauce 25 grams, rib paste 50 grams, oyster sauce 50 grams, light soy sauce 100 grams, dark soy sauce 10 grams, thirteen spice 10 grams, each is an amount of for ginger, shallot, refined salt, chickens' extract, mushroom essence, salad oil, 2000 milliliters of bright soup; (2) frying pan places on the stove fire, injects salad oil, burns heat.Drop into ginger, shallot, all clap and break, and quick-fried perfume (or spice); (3) pour cube meat, sweet fermented flour sauce, yellow bean sauce, rib paste, oyster sauce, thirteen spice into, the fragrance that stir-fries, with " stir-fry " method, i.e. ceaselessly stir-fry on very hot oven, stir-fry is to the little Huang of raw material and do not have moisture; (4) mix bright soup, call in flavorings such as light soy sauce, dark soy sauce, rock sugar, refined salt, chickens' extract, mushroom essence, boil; (5) treating that soup juice oven dry back is contained gets manufactured goods.
2,, it is characterized in that said cube meat can select the fresh meat of pig, ox, sheep for use according to the preparation method of the said a kind of meat pulp of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100156523A CN1954692A (en) | 2005-10-27 | 2005-10-27 | Producing method of savoury thick chilli meat sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100156523A CN1954692A (en) | 2005-10-27 | 2005-10-27 | Producing method of savoury thick chilli meat sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1954692A true CN1954692A (en) | 2007-05-02 |
Family
ID=38062395
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100156523A Pending CN1954692A (en) | 2005-10-27 | 2005-10-27 | Producing method of savoury thick chilli meat sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1954692A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933606A (en) * | 2010-09-19 | 2011-01-05 | 大连友兰企业集团有限公司 | Abalone sauce and diced meat sauce and processing method thereof |
| CN102246951A (en) * | 2010-09-15 | 2011-11-23 | 浙江正味食品有限公司 | Spicy bone sauce |
| CN102742824A (en) * | 2012-07-27 | 2012-10-24 | 朱春荣 | Preparation method of meat sauce with chilli |
| CN102845731A (en) * | 2012-09-18 | 2013-01-02 | 黎卫琼 | Preparation method of flavored tomato sauce |
| CN103300344A (en) * | 2013-05-17 | 2013-09-18 | 马鞍山市十月丰食品有限公司 | Pumpkin pork rib sauce and preparation method thereof |
| CN103948004A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Fruit and vegetable beef sauce and preparation method thereof |
| CN105285921A (en) * | 2015-11-09 | 2016-02-03 | 衢州老牛家食品有限公司 | Spicy meat paste |
| CN106235281A (en) * | 2016-08-02 | 2016-12-21 | 桐城市兴新食品有限公司 | A kind of sweet mutton sauce of longevity greens/mustard green and preparation method thereof |
-
2005
- 2005-10-27 CN CNA2005100156523A patent/CN1954692A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246951A (en) * | 2010-09-15 | 2011-11-23 | 浙江正味食品有限公司 | Spicy bone sauce |
| CN101933606A (en) * | 2010-09-19 | 2011-01-05 | 大连友兰企业集团有限公司 | Abalone sauce and diced meat sauce and processing method thereof |
| CN101933606B (en) * | 2010-09-19 | 2012-07-04 | 大连友兰企业集团有限公司 | Abalone sauce and diced meat sauce |
| CN102742824A (en) * | 2012-07-27 | 2012-10-24 | 朱春荣 | Preparation method of meat sauce with chilli |
| CN102845731A (en) * | 2012-09-18 | 2013-01-02 | 黎卫琼 | Preparation method of flavored tomato sauce |
| CN102845731B (en) * | 2012-09-18 | 2013-12-04 | 黎卫琼 | Preparation method of flavored tomato sauce |
| CN103300344A (en) * | 2013-05-17 | 2013-09-18 | 马鞍山市十月丰食品有限公司 | Pumpkin pork rib sauce and preparation method thereof |
| CN103300344B (en) * | 2013-05-17 | 2014-05-21 | 马鞍山市十月丰食品有限公司 | Pumpkin pork rib sauce and preparation method thereof |
| CN103948004A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Fruit and vegetable beef sauce and preparation method thereof |
| CN105285921A (en) * | 2015-11-09 | 2016-02-03 | 衢州老牛家食品有限公司 | Spicy meat paste |
| CN106235281A (en) * | 2016-08-02 | 2016-12-21 | 桐城市兴新食品有限公司 | A kind of sweet mutton sauce of longevity greens/mustard green and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101411449B (en) | Bottom flavorings of dry pot and preparation method thereof | |
| CN1954692A (en) | Producing method of savoury thick chilli meat sauce | |
| CN103300344B (en) | Pumpkin pork rib sauce and preparation method thereof | |
| CN110122805A (en) | A kind of tea oil mushroom chili oil and preparation method thereof | |
| CN103876112A (en) | Beef spicy sauce and preparation method thereof | |
| CN104172225A (en) | Braised beef conditioning package and processing technology thereof | |
| CN104413117A (en) | Meat paste pizza and preparation method thereof | |
| CN105029467A (en) | Instant pig head meat and processing method thereof | |
| KR20110109318A (en) | The manufacturing method of smoked ham hocks kkakttugi | |
| KR101011146B1 (en) | Hard-boiled marine products and pig bone, and cooking method thereof | |
| CN105231412A (en) | Meat paste and preparation method of the meat paste | |
| CN105231331A (en) | Method for firing ground kettle snakehead sticking cake | |
| CN104738575A (en) | Special spicy beef sauce | |
| KR101607838B1 (en) | A process for the preparation of pork boiled in red ginseng sauce and the pork boiled in red ginseng sauce prepared therefrom | |
| CN108936332A (en) | A kind of stew in soy sauce trotter and preparation method thereof | |
| CN102919672A (en) | Stuffed food | |
| CN102326758A (en) | Seasoning for beef with brown sauce | |
| CN105394599A (en) | Baking method of pan-fried mutton dumplings | |
| CN102813247B (en) | White flint quick-boiling soup | |
| KR101827327B1 (en) | Process of chicken boiled using dried radish greens and chicken boiled thereby the same that | |
| CN104431927A (en) | Composite type flavor enhancing seasoning and making method of fish with Chinese sauerkraut and dry-fried lamb tripe | |
| CN1290494A (en) | Dry pot dish | |
| CN103876111A (en) | Abalone spicy sauce and preparation method thereof | |
| CN109527429A (en) | A kind of production method of spice-boiled pork | |
| CN101632419B (en) | Consomme spicy hotpot and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |